Soy ice cream for diabetics

Abstract

The present work had as objective to obtain a frozen and functional dairy dessert, of appropriate nutritional value, that benefits the consumers and especially to the populations clinically needy as the dabétics.

In this ice cream is present the soy because of its low glucémic index, their composition with a high level of dietary fiber, low-level of fat and carbohydrates where the sugar is not present. There were carefully selected the raw materials to use, keeping in mind the intention a developing a low caloric ice cream. Different formulations were evaluated where sorbitol was present, in order to increase the total solids, viscosity and sweetness, together fruit pulps that imparted freshness and good flavour. It is concluded that it is possible the obtaining an ice cream of satisfactory sensorial and nutritional characteristic, with low contain of fat and a caloric value 35% lower than the traditional ice cream, for feeding of diabetics and other needful clinically sectors. In the massive acceptance evaluation of the product, 80% of the consumers evaluated the ice cream as “I like it very much.”